Crabmeat, Corn and Cumin Salad in Endive Spears

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 10

This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time.

Ingredients:

6 ounces fresh lump crabmeat, picked over and well drained

1/2 cup frozen corn kernels, thawed and drained

1/4 cup red onion, finely chopped

1/4 cup mayonnaise

4 teaspoons fresh herbs (mixed chopped fresh herbs such as tarragon and parsley)

1 tablespoon orange juice concentrate, thawed

1 tablespoon fresh lemon juice

1 teaspoon lemon peel, finely grated

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 heads belgian endive, separated into spears

Directions:

1. Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
2. Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

By RecipeOfHealth.com